#format mdown

# Tea Cake

 * **Serves:** 1
 * [Source](https://www.example.com/)
 * **Contributor:** 

## Ingredients
 * 3 1/2 cups all-purpose flour
 * 1 teaspoon salt
 * 2 teaspoons baking powder
 * 1 1/4 cup hot water 
 * 4 tablespoons loose-leaf Earl Grey tea
 * 1/2 cup heavy cream
 * 2 cups white sugar
 * 2/3 cup neutral oil, like avocado oil
 * 3 large eggs
 * 2 teaspoons pure vanilla extract
 * 1 batch [Tea Simple Syrup](Recipes/TeaSimpleSyrup)

## Instructions
 1. Preheat the oven to 350 degrees
 1. Prepare two 8-inch round cake pans by cutting out a round piece of parchment paper and adding it to the bottom of each cake tin. Grease the insides of the tins, as well.
 1. Whisk the flour, salt, and baking powder together in a large mixing bowl and set aside.
 1. In a saucepan or heat-safe bowl, pour boiling water over 4 tablespoons of Earl Grey tea leaves and set a timer for five minutes. After steeping, add heavy cream and stir, letting the mixture sit for another five minutes.
 1. In a separate mixing bowl, whisk the sugar, oil, eggs, and vanilla, then pour the steeped tea through a strainer into the bowl and stir again.
 1. Add the wet ingredients to the dry ingredients and stir thoroughly until the batter is smooth and not lumpy.
 1. Pour half of the cake batter into each prepared cake pan and bake for 40 minutes. A cake tester or toothpick should come out clean.
 1. Remove the cakes from the oven and allow them to cool completely. For best results, wrap them in plastic wrap and refrigerate until ready to assemble and frost.
 1. For the frosting, add room-temperature cream cheese and butter to the bowl of a stand mixer and whip for several minutes until creamy. On low speed, add icing sugar, one tablespoon of your homemade Earl Grey syrup, and vanilla. After the powdered sugar is combined, increase to medium-high speed, whipping until light and fluffy.
 1. Working with a fully-cooled cake (chilled works even better), trim the tops of the cakes with a serrated knife so that they are flat. Using a pastry brush, brush the top of the first cake layer with Earl Grey syrup (about 1-2 tbsp). Add a dollop of icing and spread it out evenly, then top with the second cake layer. Brush this layer with Earl Grey syrup as well. Using the rest of the icing, frost the top and the sides of the cake and serve.


<table>
<tr class="header"><td colspan="2"><b>Nutrition Facts</b></td></r>
<tr><td><b>Calories</b></td><td>0</td></tr>
<tr><td><b>Fat</b></td><td>0</td></tr>
<tr><td><b>Saturated Fat</b></td><td>0</td></tr>
<tr><td><b>Cholesterol</b></td><td>0</td></tr>
<tr><td><b>Sodium</b></td><td>0</td></tr>
<tr><td><b>Carbohydrates</b></td><td>0</td></tr>
<tr><td><b>Sugars</b></td><td>0</td></tr>
<tr><td><b>Fiber</b></td><td>0</td></tr>
<tr><td><b>Protein</b></td><td>0</td></tr>
</table>

----
CategoryRecipesCake